Sunday, March 13, 2011

A Taste of Tuscany

I am reading Under the Tuscan Sun by Frances Mayes and Bringing Tuscany Home a beautiful photographed book of Ed and Frances's experiences while remodeling their dream home, Bramasole, in the Tuscan countryside.  I recommend both these books. Along with their passion for renovating their home they equally enjoy cooking.  I share with you just one of the many recipes you must try from these books.

Oven Toasted Tomatoes

Three 28 ounce cans of whole peeled tomatoes, drained, cut in half lengthwise
1/4 cup olive oil
3 tablespoons each minced fresh rosemary, thyme, oregano, basil
5 garlic cloves, chopped
Salt and pepper

  • Pre-heat the oven to 200 degrees
  • Arrange the tomatoes cut side up on a jellyroll pan.  Drizzle the oil and scatter herbs and garlic over them.  Salt and pepper to taste.  Bake for 2 hours
 You make this with fresh tomatoes, even cherry tomatoes.  They use Muir Glen Organic.

Chicken with Olives and Tomatoes

5 Tablespoon olive oil
1 whole chicken, cut in 8 pieces, lightly dredged in flour
1/2 cup red wine
1 cup pitted mixed black and green olives
6 tablespoons chopped flat-leaf parsley
1 cup chopped oven-roasted tomatoes (above)

  • Pre-heat the oven to 350 degrees
  • Heat the oil in a large frying pan and brown the chicken pieces, 3to 5 minutes per side.  Add the wine and transfer to a baking dish.  Mix the remaining ingredients, pour over the chicken, and bake uncovered for 30 to 40 minutes, depending on the size of the pieces, turning the chicken once.

On the side we had strawberries and cubed cheese with butternut wheat bread.

Eat this tasty treat while sipping a nice glass of red wine.  Enjoy!

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